SALMON BAKED WITH HERBS & CARAMELISED LEMONS
Create a refreshingly aromatic centrepiece with Gordon Ramsay's easy way of cooking salmon
Provided by Gordon Ramsay
Categories Dinner
Time 1h
Number Of Ingredients 9
Steps:
- Trim salmon tail and cut off the fins. Pat dry inside and out with kitchen paper. Score the skin of the fish on both sides with a sharp knife, at 2-3cm intervals. Rub all over with olive oil, salt and pepper. Lay three large pieces of foil over a large baking tray, overlapping the long edges. Heat oven to 190C/fan 170C/gas 5.
- Heat a little oil in a non-stick frying pan, then fry lemon slices over a high heat for 2-3 mins until golden. Season; allow to cool slightly. Scatter a handful of herbs and lemongrass over foil, then sit salmon on top. Tuck caramelised lemon, herbs and garlic around and inside fish, splash over a little oil and scatter over salt, peppercorns and star anise.
- Fold the foil around the fish to make a shallow tent, scrunching the edges well to seal. Cook in the centre of the oven for 30-35 mins, depending on the thickness of the salmon. Remove from the oven and rest the fish for at least 10 mins, still wrapped in foil.
- Unwrap the fish and gently peel away the skin using a cutlery knife and discard. Use the handle of a spoon to scrape off any brown flesh on top of the pink flesh, then push the spoon head into the groove that runs along the length of the fillet, easing the flesh into two long strips. Push the spoon into the flesh where it joins the backbone, lifting it off the bone. Break the fish on the first side into 4 portions and lift onto serving plates. When the top half is served, pull off the backbone and head and serve the rest. Drain the juices into a small jug. Serve with caramelised lemons and a drizzle of the juices.
Nutrition Facts : Calories 388 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 32 grams protein, Sodium 0.56 milligram of sodium
BAKED SALMON WITH HERBS
The fish dishes Melissa Merrill relies on are all family-approved. "They love this salmon...and I like that it's so good for us!" she notes from Hatteras, North Carolina. "I grow my own herbs and love using them in recipes like this one."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a 15x10x1-in. baking pan with foil; coat foil with cooking spray. Set aside. In a bowl, combine the bread crumbs, garlic, Parmesan cheese, parsley, thyme, rosemary, salt and pepper. Add butter; toss to coat evenly., Place salmon on prepared pan. Spray with cooking spray and pat with bread crumb mixture. Bake, uncovered, at 350° for 35-40 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 313 calories, Fat 14g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 343mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
GORDON RAMSAY'S SALMON WITH BAKED HERBS & CARAMELIZED LEMONS
I know a lot of people are not very fond of Gordon Ramsay's temper and his fiery language but I'm sure you will agree that the guy can really cook and totally knows what he's doing. Foul language, nasty temper and all he is actually one of my favourite chefs on TV and on paper because his recipes are very straight forward, can be expensive but not always and the best part is they always give fantastic results. Anyway, I've made his Salmon w/ Baked Herbs & Caramelized Lemons oodles of times now and even played with it by using salmon steaks and other types of fish. When I play with the quantities I normally just adjust the ingredients to what I think would be suitable and always with great results. Feel free to experiment with yours, but for now I will post the recipe just the way he has it on page 240 of his cookbook, Sunday Lunch and Other Recipes from the F Word. It's fresh, aromatic and really tasty, this has been one of my favourite ways to cook fish.
Provided by Pinaygourmet 345142
Categories European
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Trim a little of the tail and fins of the salmon with kitchen scissors and pat dry with kitchen paper. Pat the cavity dry as well. Score the skins of the salmon on both sides with a sharp knife at 1 - 2 intervals. Rub all over with olive oil, salt and pepper.
- Tear two sheets of foil, large enough to envelope the salmon easily. Lay one on top of the other on the work surface and scatter the bay leaves, herb sprigs, garlic and lemongrass over the middle o the foil. Lay the fish on the bed of herbs and tuck some of the flavourings into the cavity.
- Fry the lemon slices in a little olive oil for 2 - 3 minutes until caramelized around the edges, seasoning them with salt and pepper. Allow to cool slightly. Tuck the caramelized lemon slices around the fish, placing some in the cavity and some on top. Scatter the star anise and peppercorns over and around the fish, putting some inside the cavity. Drizzle the salmon with a little olive oil. Heat the oven to 190 degrees centigrade.
- Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon. Remove from the oven and without unwrapping the foil parcel, rest the fish for 5 - 10 minutes.
- Unwrap the salmon and peel off the skin with a palette knife. Use the back of a spoon to slide the fish off the bone. Serve individual portions garnished with the caramelized lemons.
ROASTED SALMON WITH GREEN HERBS
Steps:
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
- In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
- Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
ROASTED SALMON WITH GREEN HERBS
This is a great last-minute dinner. I can pick up the salmon on the way home, and I've usually got some herbs in the garden, and the rest of the ingredients in the pantry. Roasting is so much less stressful than grilling and the salmon stays very moist.
Provided by Ina Garten
Categories Dinner Salmon Fish Herb Parsley Dill Green Onion/Scallion Lemon Wheat/Gluten-Free Peanut Free Soy Free Dairy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
- In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
- Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes.
- Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
SALMON WITH LEMON-HERB MARINADE
Here's one of the easiest ways to entertain: broil or grill a large salmon fillet, then adorn it with lemon wedges and rosemary sprigs. This recipe marinates the rich salmon in lemon juice, soy sauce and herbs. Serve it with a sharply flavored potato salad (like this one, with red Bliss potatoes and watercress in a yogurt-horseradish dressing) and a large bowl of greens.
Provided by Moira Hodgson
Categories dinner, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
- Preheat broiler or grill. Cook salmon, turning once - five to six minutes each side for medium rare.
- Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 29 grams, Carbohydrate 6 grams, Fat 44 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 9 grams, Sodium 627 milligrams, Sugar 3 grams
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